Ingredients
Vegetable oil (for grill)
½ cup pineapple juice (from a can)
¼ cup honey
¼ cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
½ tsp. toasted sesame oil
½ tsp. ground turmeric
4 1"-thick bone-in pork chops
Kosher salt
Prepare a grill for high indirect heat (for a gas grill,
leave one or two burners off; for a charcoal grill, bank coals on one side);
oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes,
sesame oil, and turmeric to a simmer in a small saucepan over medium heat and
cook, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Let cool.
Transfer half of sauce to a small bowl and set aside for serving.
Season pork with salt. Grill over direct heat until browned
all over, about 3 minutes per side. Continue to grill, turning several times
and basting with remaining sauce, until charred and coated with a thick layer
of glaze, about 4 minutes. Move to cooler part of grill and take internal
temperature of pork. If needed, continue grilling over indirect heat until an
instant-read thermometer inserted into chops near bone registers 130°, 1–4
minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before
slicing. Serve with reserved sauce alongside.
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